Curried Beef Samosas
From a U.S. woman's perspective, I use this recipe as a main course too. Filling can be made up to 2 days in advance and refrigerated. Filling can be frozen then defrosted for later use. Filling amount can be doubled and half frozen for later use, or half can be taken before spices are added to use in another minced beef recipe.
From a U.S. woman's perspective, I use this recipe as a main course too. Filling can be made up to 2 days in advance and refrigerated. Filling can be frozen then defrosted for later use. Filling amount can be doubled and half frozen for later use, or half can be taken before spices are added to use in another minced beef recipe.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken stock
- 2 teaspoons oil
- 1 teaspoon garlic minced
- 2 tablespoons curry powder
- 1 teaspoon ginger minced
- 1 egg lighlty beaten
- 1 sheet phyllo dough or shorcrust store bought pastry
- 1 cup potato diced
- 800 grams lean minced beef
- 1 cup frozen baby peas
- Carbohydrate 15.0631592526753 g
- Cholesterol 172.330000001522 mg
- Fat 21.3147995008188 g
- Fiber 2.35031252230856 g
- Protein 48.0209767514708 g
- Saturated Fat 6.38991000019685 g
- Serving Size 1 1 Serving (344g)
- Sodium 418.975100073322 mg
- Sugar 12.7128467303667 g
- Trans Fat 1.23613000009533 g
- Calories 454 calories
Step-by-step
- Defrost pastry for 15 minutes
- Preheat oven to 200 degrees celsius
- Heat oil in a large frypan and saute potato and onion for 4 minutes until almost tender.
- Add beef mince and cook for 2 minutes, breaking it up, until it is no longer pink.
- Drain off the fat and return to heat.
- Stir in spices, cook 1 minute
- Stir in peas and chicken stock, cook until almost dry and potatoes are tender.remove from heat, and let cool slightly.
- Unroll a pie crust on cutting board. Cut into 4 equal wedges if using a square,such as filo, cut into 4 squares .. Moisten edges of 1 wedge with water. Place 1/3 cup filling onto half of wedge, leaving about a 1/2-in. border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
- Brush lightly with egg. Bake 15 to 20 minutes until golden.
Curry powder drives this entire dish, acting not merely as a seasoning but as the primary aromatic foundation that infuses both the meat and the diced potatoes during the initial pan-fry. Because spice blends containing ground turmeric and fenugreek scorch easily, keep the heat at medium when blooming them in the skillet for that designated one-minute window. Allowing the beef and potato filling to cool slightly before encasing it prevents the fats from melting prematurely into the pastry layers.
Pastry Selection and Structural Consequences
Choosing between phyllo dough and store-bought shortcrust changes the final texture significantly. Phyllo provides flaky, paper-thin strata that shatter upon biting, whereas shortcrust yields a sturdier, more crumbly boundary around the savory filling. When using square sheets of filo, cutting them into four equal portions matches the one-third cup filling requirement without stretching the dough past its breaking point. Brushing the exterior with a lightly beaten egg promotes uniform browning in an oven preheated to 200 degrees Celsius.
- Bake between 15 and 20 minutes, removing the tray as soon as the pastry turns deep golden brown.
- Drain excess rendered fat thoroughly after browning the minced beef to avoid soggy bottom crusts.
- Store prepared fillings safely in the refrigerator for up to 2 days before assembly.
